In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 1/4 cups granulated sugar until light and fluffy, about 3-5 minutes. Incorporate 1 large egg, 2 teaspoons almond extract, and 1 teaspoon vanilla extract, mixing until well combined.

In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, and 1 teaspoon fine salt. Gradually add dry mixture to wet ingredients on low speed, mixing until just combined.

Divide the dough into three portions. Color one with red gel food coloring and another with green, leaving the third uncolored. Wrap in plastic wrap and chill in the refrigerator for about 30 minutes.

Roll each portion into rectangles measuring approximately 7x12 inches. Stack them in the order of green, uncolored (white), and red, rolling into a log using parchment paper.

Roll the log in 1 cup of Christmas sprinkles until fully coated. Slice the log into 1/3-inch thick cookies, refrigerating if the log softens.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper, arrange cookie slices and bake for 12-14 minutes or until edges are just set.

Allow cookies to cool on baking sheets for about 15 minutes before transferring to a wire rack to cool completely.